Sauerbraten With Raisin Sauce Recipe
Are you looking for a yummmm Sauerbraten With Raisin Sauce recipe? Then you are in luck! Seems like German food never lets you down. This recipe of Sauerbraten With Raisin Sauce is one such example. Pamper everyone with Sauerbraten With Raisin Sauce as Main Dish. Not trying out this Sauerbraten With Raisin Sauce after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
Marinade
1 cup vinegar
1 cup water
1 bay leaf
6 black peppercorns
1/2 teaspoon mustard seeds
1 medium onion, thinly sliced
3 pounds lean beef pot roast (bottom of the round)
2 tablespoons vegetable oil
2 tablespoons dry red wine
Raisin Sauce
2 ounces crushed ginger snaps
2 tablespoons all purpose flour in
2 tablespoons cold water, mixed to a paste
1/3 cup raisins
1/4 cup heavy cream or sour cream optional
Salt to taste
Directions
In a large glass bowl combine marinade ingredients.
Add meat, cover, and refrigerate for 3 days.
Turn meat in marinade oc casionally After 3 days remove meat.
Strain and reserve marinade.
Brown meat in oil in a large skillet and place in slow cooker.
Add wine and 1/4 cup of the reserved marinade to the skillet and stir to pick up the browned bits.
Add to meat.
Cover and cook on low 8 to 10 hours.
Pour accumulated juices into a saucepan; skim off fat.
Add crushed ginger snaps, flour water mixture, and raisins.
Bring to a boil, stirring constantly until thickened.
Add cream if you wish.
Add salt to taste.
Serve gravy over hot, sliced beef.
Add meat, cover, and refrigerate for 3 days.
Turn meat in marinade oc casionally After 3 days remove meat.
Strain and reserve marinade.
Brown meat in oil in a large skillet and place in slow cooker.
Add wine and 1/4 cup of the reserved marinade to the skillet and stir to pick up the browned bits.
Add to meat.
Cover and cook on low 8 to 10 hours.
Pour accumulated juices into a saucepan; skim off fat.
Add crushed ginger snaps, flour water mixture, and raisins.
Bring to a boil, stirring constantly until thickened.
Add cream if you wish.
Add salt to taste.
Serve gravy over hot, sliced beef.
